I’ve confessed to you my HUGE love for pesto before (see here) – so it will probably come as no surprise to you that this Pasta with Pesto Cream Sauce is one of my all-time favorite dishes! And – even better, it’s simple and quick to prepare!
The pesto cream sauce in this recipe essentially combines a basic béchamel sauce with prepared pesto in a two parts béchamel to one part pesto ratio. Béchamel is a white sauce made from a roux of butter and flour which is cooked with milk to create a creamy smooth sauce. We seasoned our béchamel with a touch of ground nutmeg, dry mustard and other seasonings giving the sauce a wonderful, lightly savory flavor!
To keep this recipe super simple, we used some of our homemade pesto from last summer (which we’ve been storing in the freezer and using all winter) and added it to the white sauce – but if you have a favorite store-bought jarred pesto, that will work equally as well for this recipe! And – the pesto and the cream sauce together…perfection!!
Simply cook your favorite pasta (we liked the corkscrew shape of cavatappi or cellentani pasta which holds the sauce very well!) and then toss with the pesto cream sauce! Add some freshly grated parmesan cheese – and a quick and delicious dinner is served!
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